- 2
Ingredients
- 2 cups beans or peas (lady peas, crowder peas, lima beans, butter beans, purple hulls—you decide!)
- 4 corncobs, 3 for succotash and 1 for juicing, all kernels removed from the cob
- 1 sweet onion, diced
- Apple cider vinegar or lemon juice to taste
- Extra virgin olive oil
- Red pepper flakes to taste, optional
- Salt to taste
- Freshly ground black pepper to taste
- 1 medium zucchini, medium diced
- 1 cup cherry tomatoes, halved
- 1/2 cup chicken stock (use vegetable stock or water to keep the dish vegetarian)
- 1/4 bunch parsley, chopped
- 12 sprigs thyme, chopped
Preparation
Step 1
Directions
1. In boiling salted water, blanch peas and beans.
Note: If you are using multiple varieties, which I do recommend, blanch each separately as they will all cook at different rates which could be 5 minutes or 35 minutes. You will know they are done when they no longer taste of raw starch. I like mine to have an al dente bite, so check them often while blanching. Once done, strain into an ice bath immediately.
2. While beans and peas are blanching, juice one ear’s worth of corn kernels. If you don’t have a juicer, purée in a blender and strain off solids using a fine sieve.
3. Place corn liquid in a small saucepot and slowly bring to a boil over medium-low heat. When the liquid starts to thicken, consistently stir with a wooden spoon. You want the liquid to become the consistency of room-temperature butter (now you have corn butter and a world of ideas has just opened!). Season with salt and a touch of apple cider vinegar.
4. Over medium heat, sauté onion in extra virgin olive until tender and translucent. (If a little heat is desired, add a pinch of red pepper flakes to the olive oil just before adding onions). Season with salt and black pepper. Remove the onions from the pan and reserve.
5. In the same pan, over medium-high heat, sear zucchini in more olive oil. To do this wait until the pan is hot and add just enough oil to cover the bottom of the pan. Once oil is hot, add zucchini, but only enough to cover the bottom of the pan in a single layer. Allow zucchini to take on a bit of color before moving it in the pan. Season with salt and pepper and toss zucchini to evenly cook. Once tender, remove the zucchini from the pan and add it to the onions.
6. Repeat the same process with the remaining corn kernels (be careful—the corn will pop, and flying hot corn is not fun). Once corn is cooked, add onions and zucchini back to the pan. Add tomato halves.
7. Over medium-high heat, add stock. Toss pan to mix everything together and heat tomatoes through. Add parsley and thyme and again toss to mix well.
8. Add corn butter, a spoonful at a time, mixing each spoonful well until desired creaminess is achieved. Adjust seasoning with salt, black pepper, and apple cider vinegar. Enjoy!
Note from the chef: In my recipe, I use corn butter, which I explain how to make within the recipe. The corn butter gives the dish a nice texture that’s not as heavy as regular butter (which I love, so don’t take that the wrong way!).
Directions
1. In boiling salted water, blanch peas and beans.
Note: If you are using multiple varieties, which I do recommend, blanch each separately as they will all cook at different rates which could be 5 minutes or 35 minutes. You will know they are done when they no longer taste of raw starch. I like mine to have an al dente bite, so check them often while blanching. Once done, strain into an ice bath immediately.
2. While beans and peas are blanching, juice one ear’s worth of corn kernels. If you don’t have a juicer, purée in a blender and strain off solids using a fine sieve.
3. Place corn liquid in a small saucepot and slowly bring to a boil over medium-low heat. When the liquid starts to thicken, consistently stir with a wooden spoon. You want the liquid to become the consistency of room-temperature butter (now you have corn butter and a world of ideas has just opened!). Season with salt and a touch of apple cider vinegar.
4. Over medium heat, sauté onion in extra virgin olive until tender and translucent. (If a little heat is desired, add a pinch of red pepper flakes to the olive oil just before adding onions). Season with salt and black pepper. Remove the onions from the pan and reserve.
5. In the same pan, over medium-high heat, sear zucchini in more olive oil. To do this wait until the pan is hot and add just enough oil to cover the bottom of the pan. Once oil is hot, add zucchini, but only enough to cover the bottom of the pan in a single layer. Allow zucchini to take on a bit of color before moving it in the pan. Season with salt and pepper and toss zucchini to evenly cook. Once tender, remove the zucchini from the pan and add it to the onions.
6. Repeat the same process with the remaining corn kernels (be careful—the corn will pop, and flying hot corn is not fun). Once corn is cooked, add onions and zucchini back to the pan. Add tomato halves.
7. Over medium-high heat, add stock. Toss pan to mix everything together and heat tomatoes through. Add parsley and thyme and again toss to mix well.
8. Add corn butter, a spoonful at a time, mixing each spoonful well until desired creaminess is achieved. Adjust seasoning with salt, black pepper, and apple cider vinegar. Enjoy!
Note from the chef: In my recipe, I use corn butter, which I explain how to make within the recipe. The corn butter gives the dish a nice texture that’s not as heavy as regular butter (which I love, so don’t take that the wrong way!).